Zucchini Cacio e Pepe with Brown Butter

🥘 Ingredients

• butter (▢ 8 tablespoons salted)
• cheese (▢ 1/2 cup freshly grated pecorino)
• fresh basil (▢)
• garlic (▢ 1-2 cloves, chopped)
• olive oil (▢ 2 tablespoons extra virgin)
• pasta (▢ 1 pound)
• pepper (▢ 2 teaspoons freshly cracked black)
• salt (▢ kosher)
• ▢ 1 cup freshly grated parmesan cheese
• ▢ 2 zucchini or yellow summer squash (sliced)

🍳 Cookware

• pot
• skillet

1. 1

   Gather ▢ 1 cup freshly grated parmesan cheese , ▢ 2 zucchini or yellow summer squash .

   ▢ 1 cup freshly grated parmesan cheese, ▢ 2 zucchini or yellow summer squash (sliced)
2. 2

   Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Just before draining, reserve 1 1/4 cups of the pasta cooking water. Drain.

   pasta (▢ 1 pound)
3. 3

   Meanwhile, heat the olive oil in a large skillet over medium heat. Add the zucchini, garlic , and season with salt . Cook until the zucchini is golden, ⏱️ 5 minutes . Remove from the skillet to a plate.

   olive oil (▢ 2 tablespoons extra virgin), garlic (▢ 1-2 cloves, chopped), salt (▢ kosher)
4. 4

   Working in the same skillet, add the pepper and cook ⏱️ 30 seconds , until toasted. Add 4 tablespoons butter , then the pasta, 1 cup pasta cooking water, the parmesan, and pecorino. Toss vigorously to melt the cheese . Add the remaining 1/4 cup water, the zucchini, and season with salt. Toss well.

   pepper (▢ 2 teaspoons freshly cracked black), butter (▢ 8 tablespoons salted), cheese (▢ 1/2 cup freshly grated pecorino)
5. 5

   Melt 4 tablespoons butter in a skillet over medium heat, cook until the butter browns, ⏱️ 3-4 minutes .
6. 6

   Plate the pasta and spoon the butter over each serving. Top with fresh basil . Eat!

   fresh basil (▢)